HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkish Style Beef Keema
Turkish Style Beef Keema

Turkish Style Beef Keema

with Fragrant Rice and Minty Yoghurt

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We love a good Beef with Rice and Yoghurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)


1 unit(s)

Cinnamon Stick

1 sachet

Chicken Stock Powder

150 grams

Basmati Rice

240 grams

Beef Mince

1 pot(s)

Ground Coriander

1 pot(s)

Smoked Paprika

1 pot(s)

Ground Cumin

1 pack(s)

Finely Chopped Tomatoes

1 bunch(es)


1 pack(s)

Greek Style Yoghurt


1 bag(s)

Baby Spinach

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2996 kJ
Energy (kcal)716 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate81 g
of which sugars16.0 g
Protein37 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the shallot. Trim the carrot (no need to peel). Grate the carrot on the coarse side of your grater.


Bring the water (see ingredients for amount) to the boil in a large saucepan over high heat. Once boiling, add the cinnamon stick and half the stock powder. Stir to dissolve the stock powder. Add the rice and pop a lid on the pan. Lower the heat to medium. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, heat a glug of oil in a frying pan over high heat. Add the beef mince and cook until browned, 5-6 mins. Break up with a wooden spoon whilst cooking. Drain off any excess fat and then add the shallot, carrot, ground coriander, smoked paprika and ground cumin and stir. Reduce the heat and cook until the veggies have softened, 3-4 mins.


Stir in the chopped tomatoes and the water (see ingredients for amount). Bring to the boil and add the remaining stock powder, stir to dissolve. Lower the heat so as the sauce is gently bubbling away. Cook until the sauce has thickened and reduced by half, 15-20 mins. Stir in the spinach one handful at a time until wilted.


Pick the mint leaves from their stalks and roughly chop (discard the stalks). Mix half the mint with the Greek yoghurt.


Remove the cinnamon stick from the rice and fluff it up with a fork. Share between your bowls. Add some salt and pepper to the beef keema to taste if necessary. Spoon it over the rice and finish with the minty yoghurt and a sprinkling of remaining mint leaves. Enjoy!